"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

White Chicken Chili Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for White Chicken Chili, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Tefft
Added: Saturday, June 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound dried navy beans, picked over
1 large onion, chopped
1 stick (1/2 cup) unsalted butter
1/4 c. all-purpose flour
3/4 c. chicken broth
2 cups half-and- half
1 t. Tabasco, or to taste
1 1/2 teaspoons chili powder
1 t. ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon white pepper, or to taste
2- 4-ounce cans whole mild green chilies, drained and chopped
5 boneless skinless chicken breast halves (about 2 pounds), cooked and, cut into 1/2-inch pieces
1-1/2-c. grated Monterey Jack (about 6-ounces)
1/2 c. sour cream

Directions:
Directions:

1. In a large kettle soak beans in cold water to coyer by 2 inches overnight.
2. Drain beans in a colander and return to kettle with cold water to coyer by 2 inches.
3. Cook beans at a bare simmer until tender, about 1 hour, and drain in colander.
4. In a skillet cook onion in 2 tablespoons butter over moderate heat until softened.
5. In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat arid whisk in flour. Cook roux, whisking constantly, 3 minutes.
6. Stir in onion and gradually add broth and half -and half, whisking constantly.
7. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened.
8. Stir in Tabasco, chili powder, cumin, salt, and white pepper.
9. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes.
10. Stir sour cream into chili.
11. Serve

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Very rich and decadent!

Accompaniment: tomato salsa

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

313W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!